Spoon Gnocchi with Butternut Squash

Name: Spoon Gnocchi with Butternut Squash
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1.1 lbs butternut squash (about 500 grams); as needed Flour,; 2 tablespoons grated Parmesan cheese; Nutmeg; Salt; as needed Butter,; 4-5 sage leaves

Anna in cucina👩🏼‍🍳 @Delsordo68

Spoon Gnocchi with Butternut Squash

Anna in cucina👩🏼‍🍳 @Delsordo68

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Ingredients

Serves 2 servings

1.1 lbsbutternut squash (about 500 grams)
as neededFlour,
2 tablespoonsgrated Parmesan cheese
Nutmeg
Salt
as neededButter,
4-5sage leaves

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Steps

1

Preheat the oven to 350°F (180°C). Roast the squash with the skin on for about 30 minutes, or until tender when pierced with a fork.
2

Once the squash has cooled, remove the skin and mash the flesh well with a fork. Add the egg, Parmesan cheese, nutmeg, flour (add by the spoonful until you get a soft but not runny dough), and salt.
3

Bring a pot of salted water to a boil. Using two spoons, drop small portions of dough (about the size of a walnut) into the water. (Alternatively, you can use a piping bag and cut the dough with a knife as it comes out.)
4

When the gnocchi float to the surface, use a slotted spoon to transfer them to a skillet where you have melted butter with sage leaves. Let the gnocchi absorb the flavor. Once all the gnocchi are cooked, gently toss them in the butter and sage. Serve and sprinkle with grated Parmesan cheese.